Thursday, September 29, 2011

Blueberry Spinach Smoothie

Starting on October 1st (this Saturday), Vegan MoFo 2011 begins! In case you'd never heard of this (don't worry, I hadn't until just last year), it is a month-long event where bloggers around the globe pledge to blog about all things vegan at least 20 days out of the month of October. Needless to say, this is going to take some work! But it should be fun!

I'm excited to see what other bloggers will be posting, not to mention all the giveaways that are in abundance during Vegan MoFo (from what I've read). Since this is my first year participating, I really don't know what to expect. So... be on the lookout this month while I try to pack in as many posts I can this month! If you'd like more info about Vegan MoFo, check out their website. You can also search for blogs by category, I believe they are adding a gluten-free one this year!

On a smoothie note, check out this one chock-full of phytonutrients and antioxidants!


  • 3 cups spinach, packed
  • 1 cup frozen blueberries
  • 1-2 cups filtered water, (adjust depending on how thick you like smoothies)
  • 1 chopped frozen banana
  • optional: 2 Tbsp. hemp protein powder
  1. Put spinach in blender with water and blend.
  2. Add blueberries and blend again.
  3. Lastly, add the frozen banana and hemp protein. (Both of these tend to thicken my smoothies up substantially, so I like to add them last)

Thursday, September 22, 2011

Peanut Butter Chocolate Cookies

After a damn-near 2-month absence from my blog, I present you with: more peanut butter awesome-ness! These cookies are seriously addictive! And I am seriously addicted to peanut butter. Sorry. Not really ; )

Based off a peanut butter ball recipe in the 30-Minute Vegan cookbook, which calls for spelt flour (which isn't really gluten free, right?), I subbed some oat flour and brown rice flour for the spelt. So, here we go:


  • 1.5 cups peanut butter
  • 3/4 cup pure maple syrup
  • 1.5 tsp. raw apple cider vinegar
  • 1 tsp. vanilla extract
  • 1/4 cup GF oat flour
  • 1/4 cup brown rice flour
  • 1/2 tsp. baking soda
  • 1/2 cup GF rolled oats
  • 1/2 cup vegan chocolate chips (NOT optional)
L: liquid ingredients, melted together
R: dry ingredients

Nom nom.

  1. Preheat oven to 350F. In a small saucepan, mix together the peanut butter, maple syrup, and apple cider vinegar. Place on stove over low heat until the peanut butter is melted and mix together. Add vanilla extract. Stir. Remove from heat.
  2. In a bowl, mix together the oat flour and brown rice flour along with the baking soda, GF oats, and chocolate chippies (if using).
  3. Combine the wet and dry ingredients.
  4. Line a baking sheet with parchment paper. Or lightly spray a nonstick aluminum baking sheet. Scoop out your desired amount of "dough" and form a small ball. 
  5. Place on cooking tray. Flatten the ball just a bit, because it will not melt down in the oven (according to the original recipe). 
  6. Bake for 8-10 minutes. I know that seems like such a short period of time. I thought the same thing but I took mine out around 10 minutes and they were ready. You may have to experiment a bit.
  7. Cool before eating.